You are here: Home » How-To » Seeding Pomegranates Seeding Pomegranates How-To,Ingredient http://relish.com/articles/seeding-pomegranates/ by Candace FloydAugust 30, 2012 Tips for making the most of "nature's most labor-intensive fruit." Mark Boughton Photography / Styling by Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/08/28225_pomegranates.jpg Share this: Pin ItEmailPrint It’s no wonder the pomegranate (POM-uh-gran-uht) is an ancient symbol of abundance: Beneath that leathery exterior, you’ll find a wealth of ruby red arils, jewel-like sacks bursting with sweet-tart juice surrounding a diminutive seed. Hebrew legend maintains that each fruit holds 613 seeds, one for each mitzvah (good deed) recounted in the Torah. Pomegranates have been dubbed “nature’s most labor-intensive fruit.” That’s unfortunate because the contents are well worth a bit of effort. The juice stains with a vengeance—it’s a traditional dye for Persian rugs—but that hurdle is easily overcome by working underwater. To extract the arils, or seeds, fill a large bowl with water. Plunge the pomegranate under the surface and use a paring knife to cut off the crown along with a bit of the core (sort of like hulling a strawberry.) Keeping the pomegranate submerged, insert your thumbs into the core and pry the fruit into sections. Use your fingers to loosen seeds from the pithy membranes—the seeds conveniently sink, while the membrane floats to the top. Pour off the water and membranes, reserving the precious seeds. Eat the seeds out of hand, use them in recipes, or freeze them for up to a year. One pomegranate yields about 3/4 cup of seeds, which yield 1/3 to 1/2 cup of juice. For juice, process the seeds in blender, and pour through a strainer, pressing with the back of a spoon to release as much juice as possible. Pomegranates are extremely rich in antioxidants, a discovery that has catapulted pomegranate juice into mainstream supermarkets. Pomegranate molasses is juice that’s been reduced to a syrupy intensity. —By Jo Marshall, a food writer in Deephaven, Minn. Share this: Pin ItEmailPrint Chile-Pomegranate Chicken Thighs Ancho chili powder and pomegranate molasses make a spicy glaze for chicken. Pomegranate Chardonnay Sorbet Sophisticated and refreshing pomegranate sorbet is a light dessert. Pomegranate-Glazed Turkey Pomegranate and cardamon make a different glaze for turkey. Pomegranate Port Wine Sauce Pomegranate sauce for Thanksgiving turkey adds bright flavor. Citrus Crabmeat Salad with Pomegranate Seeds Ruby pomegranate brightens up this seafood salad with both color and flavor. Cortland Apple Sauce Cortland apples are noted for their crisp, sweet-tart flavor, accented in this unique recipe by optional pomegranate seeds. Warm Blueberry Sauce Perfect for serving with Cheese Blintz Casserole or pancakes, this sauce is a snap to make. Mahammar (Pepper, Pomegranate and Walnut Dip) A seasonal Mediterranean dip that's a healthy holiday treat.